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Leafbiting 2021: Spinach Shells
2 years ago
Foshu is doing Leafbiting again this year.
As part of a gathering of recipes I've used for these, I'm sharing spinach-stuffed shells on this one.
This isn't so much of a recipe as it is a quick step-by-step. It assumes you have your own pasta sauce, which you can make your own, or use a store brand as you deem fit.
Jumbo pasta shells (or manicotti tubes)
15 oz ricotta cheese
10 - 15 oz cooked, chopped spinach
Garlic powder (or minced garlic), salt, pepper to taste
1/3 cup parmesan
1 and 1/2 cup mozzarella, with 1/2 cup set aside
3 tbs sour cream
6 cups of pasta sauce
Preheat oven to 400F(~200c).
Cook pasta shells per instructions on their container. You need as many as will comfortably crowd your baking container.
Combine ricotta through sour cream in a large bowl and mix thoroughly.
Fill bottom of glass bakeware with half the sauce.
Use a spoon to fill the shells and place into dish seams facing down, fitting them in as snugly as you can.
Once shells are placed, cover with remaining sauce, moz, and a bit more parmesan.
Cover bake dish with tin foil and cook for 20 minutes. Remove foil, and continue baking for another 10 minutes uncovered.
You might end up with too many shells or too much filling until you get a feel for your own set up. Filling keeps refrigerated just fine, use within a week or so and make smaller batches as needed.
As part of a gathering of recipes I've used for these, I'm sharing spinach-stuffed shells on this one.
This isn't so much of a recipe as it is a quick step-by-step. It assumes you have your own pasta sauce, which you can make your own, or use a store brand as you deem fit.
Jumbo pasta shells (or manicotti tubes)
15 oz ricotta cheese
10 - 15 oz cooked, chopped spinach
Garlic powder (or minced garlic), salt, pepper to taste
1/3 cup parmesan
1 and 1/2 cup mozzarella, with 1/2 cup set aside
3 tbs sour cream
6 cups of pasta sauce
Preheat oven to 400F(~200c).
Cook pasta shells per instructions on their container. You need as many as will comfortably crowd your baking container.
Combine ricotta through sour cream in a large bowl and mix thoroughly.
Fill bottom of glass bakeware with half the sauce.
Use a spoon to fill the shells and place into dish seams facing down, fitting them in as snugly as you can.
Once shells are placed, cover with remaining sauce, moz, and a bit more parmesan.
Cover bake dish with tin foil and cook for 20 minutes. Remove foil, and continue baking for another 10 minutes uncovered.
You might end up with too many shells or too much filling until you get a feel for your own set up. Filling keeps refrigerated just fine, use within a week or so and make smaller batches as needed.
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